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Red Thai Veggie Curry 

(serves 4)



  • 1 can raw jackfruit

  • 1 medium aubergine

  • 2 carrots

  • 170g chestnut mushrooms

  • 500ml coconut milk

  • 1 cup water

  • 4 tblsp soy sauce

  • Juice of 3 limes

  • Handful fresh basil

  • Olive oil

  • Black pepper



  • 3 garlic cloves

  • 3 shallots

  • Zest of 1 lime

  • 1 stick lemongrass

  • Black pepper and salt

  • 1 tsp chilli flakes

  • Thumb size piece of ginger

  • 1 red pepper



  1. First make the sauce, peel the shallots and chop roughly, add to a blender, cut the lemongrass and ginger into pieces and add everything and the rest of the ingredients to the blender, whizz the ingredients into a thick paste and set aside

  2. Prepare all the veggies by chopping into bite size pieces, keeping the mushrooms in a separate bowl to the others

  3. In a large pan, heat a drizzle of olive oil and add the sauce, cook for 2 minutes, then add the chopped aubergine, jackfruit and carrots, add the coconut milk and water, mix well and cook for 10 minutes

  4. Next add the chopped mushrooms, lime juice, soy sauce, lots of black pepper and most of the basil, saving some for decorating, stir well and cook for a further 5 minutes until everything is soft and tender

  5. Serve out into bowls and decorate with remaining basil leaves, you can serve this as it is or with a rice of your choice

  6. Enjoy!

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